Penny2017-10-07T17:03:18+00:00 Total Recipe Views: 11,309 Chicken and Leek Soup By Penny Soup English October 7, 2017 Make this with leftover chicken from a roast Prep: 5 mins Cook: 35 mins Yields: 4 servings Ingredients 2 knobs of butter 3 large leeks , chopped 2 garlic cloves minced 2 pints chicken stock- homemade or stock cube 3 potatoes peeled and diced 2 tspns dried tarragon 1 bay leaf Salt and black pepper -to taste Leftover roast chicken shredded or a poached chicken breast shredded or cubed Double cream or milk Directions 1Heat a knob of butter in a pan 2Add in the potatoes and all but a small handful of leeks 3Keep them moving so they soften but don’t colour 4Add in the garlic -stir 5Add the the stock bay leaf , tarragon and salt and pepper ( if Using stock cubes watch the salt ) 6Simmer for about 20 minutes until everything is soft 7Remove the bay 8Blitz with a hand blender 9Stir through the shredded chicken and let it heat 10Mean while add the other knob of butter to a pan and cook the remaining leeks 11Swirl some cream or butter through the soup 12Adjust seasoning 13Serve topped with the leeks and croutons if likedIf you like a thicker soup you can add a cornflour water paste to help thicken close full screen 00:00 6 Reviews Geraldine Pound October 7, 2017 Lovely, thank you all for all your hard work. Michelle Davey October 7, 2017 That sounds lovely Allison Frend October 7, 2017 That sounds fab – going on my menu for this week! Karen Clifton October 7, 2017 Thank you 🙂 Feed your family for about £20 a week. October 7, 2017 2 cloves I’ve just updated . P Karen Clifton October 7, 2017 How much garlic? It’s not listed in ingredients. Cancel replyYou must be logged in to post a comment.